Show your love with these Valentine’s Day recipes
This Valentine’s Day, show your love with something delicious from the kitchen. Today on Indy Style, Lori Taylor showcased several unique recipes that you can enjoy with your sweetheart this Valentine’s weekend featuring MandaRosa mandarins and mushrooms.
MandaRosas mandarins are a cross between a clementine and a blood orange. They are juicy and flavorful with a beautiful red flesh. Only available February through March, they are a special fruit deserving of the spotlight on this special holiday.
Chocolate-dipped fruit is a Valentine’s Day must! Instead of the usual Chocolate-Dipped Strawberries, why not try something different? (Even better, serve both!) The sweet flavors of MandaRosa mandarins are the perfect match for chocolate!
- Microwaveable Chocolate (chocolate + white chocolate)
- Microwave chocolate according to package instructions.
- Place MandaRosas on skewers. Dip in chocolate, allow excess chocolate to run off.
Cheers to love with a beautiful MandaRosa mimosa!
- 2 cups chilled MadaRosa juice
- 1 bottle of chilled champagne sparkling wine
- Grand Marnier or other orange liqueur
- Pour 2 oz of MandaRosa juice into each champagne flute (about half full for most champagne glasses)
- Add a dash of the orange liqueur or Grand Marnier.
- Top off each drink with 2 oz of champagne or sparkling wine. Serve immediately.
MandaRosa Cheesecake + Grand Marnier Glaze
Oh so decadent and worth every calorie! MandaRosa Cheesecake with Grand Marnier Glaze is a dessert deserving of a special occasion. Share a slice with your sweetheart.
- Premade Cheesecake
- Premade Cheesecake Bites
Grand Marnier Glaze Ingredients
- 4 oz. (1 cup) confectioners’ sugar
- 2 Tbs. Grand Marnier
- 1-1/2 Tbs. MandaRosa freshly squeezed juice
- 2 tsp. finely grated MandaRosa zest
- Pinch of table salt
- Mix all the glaze ingredients together and drizzle onto the premade cheesecake. Garnish with MandaRosa segments.
Mushroom Chips are crispy, savory and taste just like bacon! Enjoy them with your sweetheart as a snack or add them to avocado toast. Serve with a MandaRosa Mimosa (recipe above) for a truly delightful Valentine’s brunch!
- 1 lb button mushrooms sliced
- 1/2 cup olive oil
- 4 cloves garlic grated
- kosher salt to taste
- black pepper to taste
- 4 sprigs rosemary
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Toss all ingredients together in a large mixing bowl. Toss until mushrooms are evenly coated.
- Arrange mushrooms on a baking sheet and bake for 50 minutes to 60 minutes, or until mushrooms begin to darken and become crispy.
Elevate your Valentine’s dinner with sautéed mushrooms. They are great on just about anything and are ready in as little as 20 minutes. Add them to a pre-made salad for a super simple, super delicious start to your meal.
- 2 Tbsp. butter
- 1 Tbsp. olive oil
- 8 oz. Monterey Mushrooms®, sliced (Whites or Baby Bellas)*
- 1/2 tsp. dried thyme
- 1 shallot or onion, diced
- 2 garlic cloves, minced
- Salt and pepper, to taste
*Selecting Monterey Mushrooms® “High Vitamin D” Mushrooms will provide you with 400 IU’s of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA. Learn more about High Vitamin D mushrooms here.
- Add butter and olive oil to a medium pan.
- Pour in mushrooms and make sure you don’t crowd the pan with mushrooms, or they can become soggy.
- Stir until the mushrooms are covered in butter then let them cook for 5 minutes.
- Add in the thyme and diced onion. Stir and let it cook for 5 more minutes.
- Add in the garlic and salt and pepper to taste.
- Let them cook for about 5 more minutes.
Portabella Marsala is a vegetarian take on the popular dish traditionally made with wine and mushroom sauce. This recipe is elegant enough for Valentine’s and tasty enough for every day!
- 16 oz Monterey Mushrooms® Portabella Mushrooms* (about 4 medium caps)
- All-purpose flour, for dredging
- Kosher salt
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 oz Monterey Mushrooms® Shiitakes, thinly sliced
- 8 oz Monterey Mushrooms® White Mushrooms*, quartered
- 1/2 cup sweet Marsala wine
- 1/2 cup vegetable stock
- 2 tablespoons unsalted butter
- 1/4 cup chopped flat-leaf parsley
- Prepare the portabellas by slicing the rim of all caps. This helps the gill side of the mushroom sit flat and brown nicely. With a damp paper towel, wipe the caps. Then wipe the caps with good olive oil.
- Put flour in a bowl and season with a fair amount of salt and pepper. Mix well. Dredge the portabella caps with flour mixture. Ensure the flour covers all parts of the cap well.
- Heat a large skillet with 2 tablespoons olive oil over med-high heat. Once the oil is nice and hot, place the portabella caps into the pan and fry for 5 minutes on each side, until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the portabella caps to a large platter in a single layer. Don’t cover.
- While the portabellas are browning, slice the shiitakes and quarter the white mushrooms. Lower the heat to medium and add the sliced shiitake mushrooms to the drippings in the pan, sauté for 1 minute. Now, add the mushrooms and sauté until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper.
- Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the vegetable stock and simmer for
a minute to reduce the sauce slightly.
- Stir in the butter and return the portabellas to the pan; simmer gently for 1 minute to heat the portabellas back up.
Season with salt and pepper and garnish with chopped parsley.
- Serve warm over your favorite pasta, polenta or rice.
Thanks for watching! What foods will you be celebrating with on Valentine’s Day? Share your Valentine’s Day recipes in the comments below or tag us in your food photos on Instagram @theproducemoms.